Description
A quick, 20-minute healthy dinner featuring pan-seared chicken in a sticky, spicy-sweet gochujang glaze, served over rice with fresh vegetables. Perfect for busy weeknights and meal prep.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 3 tablespoons gochujang paste
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup or honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2–3 tablespoons water
- 4 cups cooked rice (Jasmine or short-grain)
- 4 cups mixed vegetables (e.g., shredded carrots, sliced cucumbers, steamed broccoli)
- 2–3 green onions, sliced
- 1 tablespoon toasted sesame seeds
- Salt and pepper to taste
- 1 teaspoon vegetable or canola oil (for cooking)
Instructions
- Pat chicken pieces dry and season lightly with salt and pepper.
- In a small bowl, whisk together gochujang, soy sauce, maple syrup, sesame oil, rice vinegar, garlic, ginger, and 2-3 tablespoons of water until smooth.
- Heat a large skillet over medium-high heat and add vegetable oil.
- Add chicken in a single layer (cook in batches if needed) and sear undisturbed for 2-3 minutes until browned.
- Stir and cook for another 3-4 minutes until chicken is cooked through.
- Reduce heat to medium-low and pour the sauce over the chicken.
- Stir to coat and simmer for 1-2 minutes until the sauce thickens and becomes sticky.
- While chicken cooks, prepare rice and chop/steam vegetables.
- Divide rice among four bowls.
- Top with the spicy gochujang chicken and arrange vegetables around the chicken.
- Garnish with sliced green onions and toasted sesame seeds.
- Serve immediately.
Notes
For best results, use toasted sesame oil and fresh ginger. If the sauce is too thin, simmer longer or add a cornstarch slurry. If using chicken breasts, do not overcook to avoid dryness. Gochujang brands vary in spice level; adjust sweetness accordingly. Leftovers keep in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 50
- Fiber: 2
- Protein: 35
Keywords: Korean chicken, gochujang, chicken bowls, quick dinner, weeknight meals, healthy dinner, spicy chicken, meal prep, gluten-free option